Grace
10-22-2000, 12:22 PM
I made both of these this weekend. The Parmesan Crusted chicken was something I had overlooked in the magazine - didn't sound so great then, but after having read all the great reviews for it on this board, decided I had to try it. I was very disappointed. It was marginal at best. The flavors were very, very weird in combination to me (and my husband). While this dish was certainly edible, it's not something I'll look forward to making or eating again, so I guess it's not a keeper.
The Gingered Pear Tart on the other hand, was great. I made it in 4 (4-1/2 inch) individual tart pans instead of the one 9 inch called for. They not only turned out beautiful, but they tasted great, especially the crust part. I have made many a crust in my life, but this one was particularly good. It's very "fallish", and makes a great presentation. A definite thumbs up/keeper!!
Grace
The Gingered Pear Tart on the other hand, was great. I made it in 4 (4-1/2 inch) individual tart pans instead of the one 9 inch called for. They not only turned out beautiful, but they tasted great, especially the crust part. I have made many a crust in my life, but this one was particularly good. It's very "fallish", and makes a great presentation. A definite thumbs up/keeper!!
Grace